Buttery Mashed Potatoes

buttery-mashed-potatoes
Photo by Roland Bello
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 395 calories
    • Fat 23 g [14g saturated fat]
    • Cholesterol 63 mg
    • Sodium 392 mg
    • Protein 5 g
    • Carbohydrate 45 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 70 mg

Place the potatoes (whole) in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 35 to 40 minutes. Drain the potatoes; reserve the pot. Once they are cool enough to handle, peel the potatoes and return them to the reserved pot with the butter, 11/2 teaspoons salt, and 1/4 teaspoon pepper. Mash until fluffy and well combined.

Add the half-and-half and mash just enough to combine.

Serve topped with a compound butter (Chive, Mushroom, or Olive, Caper and Parsley). 

Ingredients

  1. Check 4 pounds russet potatoes
  2. Check Kosher salt and black pepper
  3. Check 3/4 cup (1 1/2 sticks) unsalted butter, warmed

Directions

  1. Place the potatoes (whole) in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until very tender, 35 to 40 minutes. Drain the potatoes; reserve the pot. Once they are cool enough to handle, peel the potatoes and return them to the reserved pot with the butter, 11/2 teaspoons salt, and 1/4 teaspoon pepper. Mash until fluffy and well combined.
  2. Add the half-and-half and mash just enough to combine.
  3. Serve topped with a compound butter (ChiveMushroom, or Olive, Caper and Parsley).